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Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread

(2018) FOOD CONTROL. 91. p.12-19
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Microbiological quality, Par-baking, Sourdough, Bread, Moulds and yeasts, Modified atmosphere packaging, Shelf life, Par-baked bread, LACTIC-ACID BACTERIA, ANTIFUNGAL ACTIVITY, SHELF-LIFE, MODIFIED ATMOSPHERE, MOLD SPOILAGE, BACILLUS-SUBTILIS, FROZEN STORAGE, WATER ACTIVITY, IN-VITRO, IDENTIFICATION

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Citation

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Chicago
Debonne, Els, Filip Van Bockstaele, Manon Van Driessche, Ingrid De Leyn, Mia Eeckhout, and Frank Devlieghere. 2018. “Impact of Par-baking and Packaging on the Microbial Quality of Par-baked Wheat and Sourdough Bread.” Food Control 91: 12–19.
APA
Debonne, E., Van Bockstaele, F., Van Driessche, M., De Leyn, I., Eeckhout, M., & Devlieghere, F. (2018). Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread. FOOD CONTROL, 91, 12–19.
Vancouver
1.
Debonne E, Van Bockstaele F, Van Driessche M, De Leyn I, Eeckhout M, Devlieghere F. Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread. FOOD CONTROL. 2018;91:12–9.
MLA
Debonne, Els, Filip Van Bockstaele, Manon Van Driessche, et al. “Impact of Par-baking and Packaging on the Microbial Quality of Par-baked Wheat and Sourdough Bread.” FOOD CONTROL 91 (2018): 12–19. Print.
@article{8557179,
  author       = {Debonne, Els and Van Bockstaele, Filip and Van Driessche, Manon and De Leyn, Ingrid and Eeckhout, Mia and Devlieghere, Frank},
  issn         = {0956-7135},
  journal      = {FOOD CONTROL},
  keyword      = {Microbiological quality,Par-baking,Sourdough,Bread,Moulds and yeasts,Modified atmosphere packaging,Shelf life,Par-baked bread,LACTIC-ACID BACTERIA,ANTIFUNGAL ACTIVITY,SHELF-LIFE,MODIFIED ATMOSPHERE,MOLD SPOILAGE,BACILLUS-SUBTILIS,FROZEN STORAGE,WATER ACTIVITY,IN-VITRO,IDENTIFICATION},
  language     = {eng},
  pages        = {12--19},
  title        = {Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread},
  url          = {http://dx.doi.org/10.1016/j.foodcont.2018.03.033},
  volume       = {91},
  year         = {2018},
}

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